1st Annual Platypus Pub Brewfest

Thursday night the resident Beer Angel and I went to the 1st Annual Platypus Pub Brewfest at the Platypus Pub in Bend. We went early as we knew it would get crowded and loud fast. The event started at 5 pm with representatives from the 15 breweries, in groups of 3, displaying their wares, talking about them and handing out samples beginning at 5:30 with a half hour for each group. There was also going to be raffles for beer stuff throughout the night but we got out before it became a swarm and missed them.

These were the participating breweries: Worthy Brewing, Pyramid, Bend Brewing, Mac & Jack’s, Georgetown, Bridgeport, Dogfish Head, Sierra Nevada, Green Flash, Cascade Lakes, Full Sail, Elysian, Stone, New Belgium, Deschutes.

We got there about 4:30 and ordered some food and four 4 oz. samplers. Thankfully, the 15 beers that were the stars of the evening were already on tap.

We had the New Belgium La Folie Sour Brown, the BridgePort Old Knucklehead Barley Wine, the Bend Raven Bourbon Barrel-Aged Baltic Porter, and the Worthy Lights Out Stout.

Our tasters at the 1st Annual Platypus Pub Brewfest. Back l-to-r: Unknown beer [see update], New Belgium; front l-to-r: BridgePort, Worthy

Our tasters at the 1st Annual Platypus Pub Brewfest. Back l-to-r: Unknown beer [see update], New Belgium; front l-to-r: BridgePort, Worthy

It turns out that I had had the New Belgium La Folie before. I gave it 3.75 stars (out of 5) and before I had given it 3. The first time I believe it was with some other sours and perhaps it didn’t fare as well. 6% ABV.

Bend’s Raven Baltic Porter is an odd one and there were no notes from the barrel-aging. The odd color was definitely off-putting. I gave it 3 stars. 9.5% ABV. [I almost have to wonder if we got the correct beer brought to us on this one. See below: We did not get the correct beer.]

The BridgePort Old Knucklehead had a nice aroma and tasted a little of caramel with hint of honey in the aftertaste. There were other flavors present but I couldn’t quite put my finger on them. This was more of an English-style barley wine than an American one as the hops were quite mellow. It was quite tasty and garnered 4 stars. This was the favorite of both of us. 9.1% ABV.

The Worthy Lights Out Stout had an almost smoky aroma and taste, and included tobacco notes. It was medium-bodied but a bit thin for a stout, in my book. I thought it was a good first effort (as a stout) from Worthy and hope they take it as a base to improve upon. I gave it 3 stars. 7.7% ABV.

Full Sail was the first brewery to take advantage of the brewer’s table and we sampled their LTD 04 Pale Bock/Lager. This is a single malt, single hop (Willamette) brew that was thin but tasty. 7% ABV. I do think they need to do a better job on their promotional materials because some claim it is a pale lager and some a pale bock. Now, clearly, as a bock it is a lager but the reverse isn’t necessarily so. Sara liked it also. 3.5 stars.

Right before we were leaving I noticed that another brewery’s rep had joined Full Sail at the table so I stopped by and got a taster of Georgetown’s Lucille IPA. I am not the biggest IPA fan but I enjoyed this. I didn’t see any IBU counts for any of the beers but this was not excessively hoppy but was still definitely an IPA. Fruity hop aroma. I gave it 4 stars.

Thanks Platypus Pub for your 1st Annual Brewfest and hosting these brewery reps and their beers.

After leaving the Platypus Pub we stopped by Silver Moon to try a snifter of their barrel-aged Purgatory’s Shadow, a wittily (and aptly) named Belgian strong dark ale. 9.4% ABV, 38 IBUs. Slightly sour aroma. Flavors of currants, figs, raisins and other dark fruits. Well-balanced–both hops and malt but also sour and sweet. Nice body. I gave this 4.5 stars and this was the best beer of the evening, by far, for both of us. I understand there’s a limited amount of this so drop by Silver Moon soon if you like big, strong, dark ales.

Snifter of Silver Moon's barrel-aged Purgatory's Shadow

Snifter of Silver Moon’s barrel-aged Purgatory’s Shadow

Again, thanks Platypus Pub and we’re looking forward to next year’s lineup.

Update:

Saturday we went back to Platypus Pub to get a taster of the Bend Raven Bourbon Barrel-Aged Baltic Porter to see whether we had actually gotten the beer we had ordered on Thursday night. It turns out we most certainly did not. This was most definitely a 9.5% ABV barrel-aged Baltic Porter. Inky black, as a raven should be. Redolent of bourbon, tobacco and figs. Tasting of bourbon and dark malts. It had a very port-like aroma and taste throughout. This was an exquisite beer and garnered 5 stars from both of us.

Two 4 oz. glasses of beer: Bend Raven Baltic Porter on left; Elysian Mortis Sour Persimmon on right.

Bend Raven Baltic Porter on left; Elysian Mortis Sour Persimmon on right.

DBU: Winter beer and cheese

Tuesday night, along with some friends, we attended Deschutes Brewery University (DBU): Winter Beer and Cheese Pairing, which was a joint production of Deschutes Brewery and Tumalo Farms. Our hosts were brewer John Abraham and cheesemaker Flavio DeCastilhos.

Title slide for Deschutes Brewery University - Winter Beer & Cheese Pairing event

Title slide for Deschutes Brewery University – Winter Beer & Cheese Pairing event

They paired 6+ winter beers with 6 cheeses from Tumalo Farms and then told us a bit about each of the beers and cheeses as we sampled them and then chose to sample whichever cheeses (and other small nibbles) with the beers as we saw fit. The reason I said 6+ is that they could only find 3 bottles of the Fantôme de Noël which meant only a half pour each so they added a 7th beer, Duchesse de Bourgogne, and gave us a pour of that too. These two were beer(s) 2A and 2B in the list.

Menu for Deschutes Brewery University - Winter Beer & Cheese Pairing event

Menu for Deschutes Brewery University – Winter Beer & Cheese Pairing event

The beers in order were:

  • 1 Hub Abominable from Hopworks Urban Brewery in Portland, Oregon
  • 2A Fantôme de Noël from Brasserie Fantôme in Soy-Erezee, Belgium
  • 2B Duchesse de Bourgogne from Brouwerij Verhaeghe in Vichte, West Flanders, Belgium
  • 3 St. Bernardus Christmas Ale from Brouwerij St. Bernardus in Watou, Belgium.
  • 4 Delirium Noël from Brouwerij Huyghe in Melle, Belgium
  • 5 Super Jubel from Deschutes Brewery in Bend, Oregon
  • 6 The Abyss (2012) from Deschutes Brewery in Bend, Oregon

The cheeses, all from Tumalo Farms, in order (clockwise starting at 12) were:

Cheese plate at Deschutes Brewery University - Winter Beer & Cheese Pairing event

Cheese plate at Deschutes Brewery University – Winter Beer & Cheese Pairing event

During the intro, John or Flavio (sorry, can’t remember which one), said my newest favorite phrase, “favorably contradictory,” when talking about some of the things we might look for as we made our own pairings of beers and cheeses. “Favorably contradictory.” So many potential uses in taste sensations but hopefully even some broader uses. 😉

And as John said, “Beer and cheese. It’s not rocket science.”

Why Beer and Cheese? slide at Deschutes Brewery University - Winter Beer & Cheese Pairing event

Why Beer and Cheese? slide at Deschutes Brewery University – Winter Beer & Cheese Pairing event

Since my notes on the cheeses are so poor, let me say upfront that every one of these cheeses is exquisite! I will certainly be looking for Tumalo Farms cheeses more actively in the future [and I did link them all above].

Abominable and Pondhopper:

7.3% ABV, 70 IBUs. Grapefruit, pepper, light caramel.
Goat’s milk and Deschutes Mirror Pond Ale.
The Pondhopper really brings out the hops in the Abominable, which also paired nicely with the Rimrocker. The Nocciola really brought out the grapefruit in the Abominable.

Fantôme de Noël and Jewell:

10% ABV, barrel-aged, assorted spices. Grapefruit smell.
Failed to make any notes about the Jewell, which should not reflect on its taste.

Duchesse de Bourgogne and Jewell:

Aged in rum barrels. Cherry, vanilla, oak, green apple, rum. Tastes a fair bit like a green Jolly Rancher.
Tastes quite good with dried apricot.

They had us take a small bite of the pickled ginger at this point to clear our palates. Ugh!

St. Bernardus Christmas Ale and Rimrocker:

10% ABV, Belgian strong ale. Boozy dark fruits, clove, cinnamon, oak.
Again, failed on cheese notes.
The St. Bernardus was really mellowed by the Jewell. Was quite good with several of the cheeses (think I tried it with 4), although most, except the Jewell, didn’t affect the taste of the beer much.

Delirium Noël and Classico Reserve:

10% ABV, Belgian strong ale. Berries, plum, figs, raisins.
100% goat’s cheese, cave-aged for one year. Very nutty.
The Classico Reserve really mellowed out the Fantôme de Noël in a very good way and was also good with the Duchesse de Bourgogne.

Super Jubel and Nocciola:

10% ABV., 100% pinot barrel-aged for 6 months. Well-balanced hops & malts.
Oregon hazelnuts.
A really good pairing, sweetens the beer.
Super Jubel also quite good with the cracker with figs.

The Abyss and Fenacho:

11% ABV, 70 IBUs, Italian brewer’s licorice, blackstrap molasses, dry hopped with vanilla beans and cherry bark.
Fenugreek seeds. Hints of butterscotch at the finish.
The Abyss and the candied walnuts = O.M.F.G.

I apologize that my notes are so poor for both the cheeses and the beers. I am new to this level of studied appreciation and lack some of the vocabulary and still have a fairly undeveloped palate; all of which I am trying to remedy quickly. It is also quite hard to pay full attention to whoever is providing you info and taste beers and cheeses (or whatever food) in assorted combinations and keep up with it all. Also, after a while, several small glasses of strong beers begin to take their toll. My first goal in all of this is to pay as full attention to the experience of tastes and aromas as I can, and only secondly to worry about notes.

I will say that all of the beers and cheeses were quite good, as were the pairings set up by John and Flavio. I gave the first 5+ beers all 4 stars and based on some of the cheese and other foods paired with The Abyss (2012) I gave it a 5 star rating for the first time. I am still a long way from considering it the Best Stout or Porter in the world but it is still an amazing beer with lots more potential than I suspected [see my previous notes on The Abyss here and here]. I’m telling you, The Abyss and candied walnuts!

We would like to extend a definite “Thank you!” to John and Flavio who did an excellent job hosting this event. Feel free to do some other pairings in the future for us!

This was Sara’s and my 3rd DBU and we are looking forward to many more! See you there!

[This post, DBU: Winter beer and cheese, originally appeared on habitually probing generalist on 6 December 2012.]